Simple Chocolate Cupcakes Recipe. The butter will never get creamy, but will stay overly grainy and sugary from all that sugar. A much better and simpler way is to melt the butter and add it to the wet ingredients, and then add the sugar to the dry ingredients. I great basic recipe for cupcakes!

But in the cupcake world, I truly do believe these to be the best that can be for a simple no-standmixer, no creaming butter recipe. I was back and forth about which. These easy chocolate cupcakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. You can cook Simple Chocolate Cupcakes Recipe using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Simple Chocolate Cupcakes Recipe

You need 150 gms of All Purpose Flour (1 1/4 cups).
You need 10 gms of Baking Powder (2 tspns).
Prepare 50 gms of Cocoa Powder (1/4 cup).
Prepare 65 gms of Sugar (1/3 cup).
Prepare 70 gms of Unsalted Butter or Margarine (1/3 cup).
You need 5 ml of Vanilla Essence (1 tspn).
You need 2 pcs of Eggs.
You need 180-190 ml of Milk (appx. 3/4 cup).
It's 1/4 of tspn Salt (If using Margarine; don't use salt).

This is the best chocolate cupcake recipe in the world and it's pretty easy to make too. They are unbelievable moist, about as perfect as they come. We have kept this recipe as simple as possible so that even an inexperienced baker can be successful with it. Easy to make, unusually moist chocolate cupcakes and no mixer required!

Simple Chocolate Cupcakes Recipe step by step

Pre-heat your oven to 350 °F or 180°C. Line a dozen (12 pcs) cupcake/muffin pan with cupcake liners and set aside..
In a medium bowl, measure and sift the flour, cocoa and baking powder together then set aside (If using un-salted butter - add salt to the dry ingredients). In a small bowl, beat the eggs and essence together until mixture has bubbles; set aside..
In a large bowl, measure the sugar and butter/margarine and cream until white or almost white. You can use a balloon whisk, should take about 5 – 7 minutes. You can also use an electric mixer and cream between 3 to 5 minutes..
Add the egg mixture into your creamed mixture and beat for no more than 1 minute, make sure ingredients are well incorporated..
Pour half the dry ingredients into your creamed mixture and start folding using a spatula. Pour the rest of the dry ingredients and add the milk gradually while folding. Make sure your batter is of a drop consistency (when you pick batter with a spatula & drop it back - it should drop within 2-3 seconds), it’s ready for baking..
Spoon the batter into the cupcake liners; make sure you don’t fill past 3/4 way..
Place the muffin pan into the oven, preferably the middle rack and bake for about 30 to 40 minutes or until a skewer or toothpick inserted comes out clean..
Remove the muffin pan from oven, place on a shelf to cool for about 5 minutes..
Remove them and place them on a tray or a cooling rack to cool completely..
If you would like; you can make some cream frosting and decorate them to look pretty ^_^ Easiest way is to chill, then whip a cup (250ml) of non-dairy cream topping for about 5 - 10 minutes and then decorate your cupcakes!.

The thing about this cake recipe is not only is it incredibly easy to make, with ingredients that you likely already have in your pantry, but it produces a Perfect, simple and delicious. These are the best chocolate cupcakes. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting. This is the best chocolate cupcake recipe. Looking for the perfect recipe can be exhausting because there are just so many out there.